Cheese Enchiladas
(from salonx’s recipe box)
Mexican cuisine, notorious for greasy, cheese-laden meals, doesn’t have to be crossed off your list. We remade this classic by using reduced-fat cheeses and filling it out with vegetables.
Now POINTS® Value: 6
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: mexican
Ingredients
- 1 sprays cooking spray
- 10 oz chopped frozen spinach, thawed, squeezed to remove water
- 15 oz part-skim ricotta cheese
- 1/2 cup part-skim mozzarella cheese, shredded
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 4 medium tortilla, flour, fat-free
- 1/2 cup salsa
- 1/4 cup shredded reduced-fat Mexican cheese
Directions
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Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray.
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Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well. Spoon 1/4 of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.
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Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.